Jiaozi

Jiaozi

Ten steamed jiaozi (zhengjiao) with peanut dipping sauce
Type	Dumpling
Place of origin	China
Region or state	East Asia, Central Asia, South Asia, Western Asia
Main ingredients	Dough, ground meat or vegetables
Cookbook: Jiaozi  Media: Jiaozi

Jiaozi
Chinese name
Simplified Chinese	饺子
Traditional Chinese	餃子
Hanyu Pinyin	jiǎozi
Transcriptions Standard Mandarin Hanyu Pinyin  jiǎozi Yue: Cantonese Jyutping gaau2 zi2 Southern Min Hokkien POJ kiáu
Alternative Chinese name
Simplified Chinese	锅贴
Traditional Chinese	鍋貼
Hanyu Pinyin	guōtiē
Literal meaning	pot sticker
Transcriptions Standard Mandarin Hanyu Pinyin guōtiē Yue: Cantonese Jyutping wo1 tip3 Southern Min Hokkien POJ ue-tah or e-tah or 煎餃 (chian-kiáu)
Second alternative Chinese name
Traditional Chinese	扁食
Hanyu Pinyin	biǎnshí
Literal meaning	flat food
Transcriptions Standard Mandarin Hanyu Pinyin biǎnshí
Korean name
Hangul	교자
Hanja	餃子
Transcriptions Revised Romanization Gyoja McCune–Reischauer Kyoja
Japanese name
Kanji	餃子
Kana	ギョーザ, ギョウザ
Transcriptions Revised Hepburn gyōza
Nepali name
Nepali	म:म: or ममचा

Jiaozi (Chinese:  饺子) are a kind of Chinese dumpling, commonly eaten across Eastern, Central, Southern and Western Asia. Though considered part of Chinese cuisine, jiaozi are popular and often eaten in many other Asian and Western countries.

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton; jiaozi have a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin and are usually served in broth. The dough for the jiaozi and wonton wrappers also consist of different ingredients.

Types

A plate of boiled dumplings (shuijiao) and sauce

Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked:

• Boiled dumplings (Chinese: 水餃; pinyin: shuǐjiǎo; literally: "water dumpling")
• Steamed dumplings (Chinese: 蒸餃; pinyin: zhēngjiǎo; literally: "steam dumpling")
• Pan fried dumplings (Chinese: 鍋貼; pinyin: guōtiē; literally: "pan stick", also referred to as Chinese: 煎餃; pinyin: jiānjiǎo; literally: "dry-fried dumplings").

Dumplings that use egg rather than dough to wrap the filling are called "egg dumplings" (Chinese: 蛋餃; pinyin: dànjiǎo; literally: "egg dumpling").

Fillings

Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp, which are usually mixed with chopped vegetables. Popular vegetable fillings include napa cabbage, scallion (spring onions), leek, celery and garlic chives.

Origin and customs

Pottery dumpling and delicacies from a Tang Dynasty tomb

Traditionally, jiaozi were thought to invented by Zhang Zhongjing ^[1] during the Eastern Han,^[2][3] who was one of the greatest practitioners of traditional Chinese medicine in history. They were originally referred to as "tender ears" (Chinese: 娇耳; pinyin: jiao'er) because they were used to treat frostbitten ears. There are various other theories. It has been suggested that jiaozi may have derived from dumplings in Western Asia, however, sources indicate that similar dumplings were already sold and eaten during and before the Song dynasty. In Western Han dynasty(b.c202-8) jiaozi 饺子 is called 角子.In the Three Kingdoms period(220-280), the book Guang Ya 广雅 wrote by Zhang Yi 张揖, made a record about the jiaozi. Yan Zitui 颜子推 from Northern Qi in Northern dynasty(550-577) also wrote book saying: "Today the jiaozi, shaped like a crescent moon, is a common food in the world." Later in Tang Dynasty, jiaozi becomes more popular, called "Bian Shi 扁食." Chinese archaeologists have found a bowl of jiaozi in the Tang Dynasty tombs in Turpan.^[4]

Jiaozi are one of the major foods eaten during the Chinese New Year and year round in the northern provinces. They look like the golden ingots yuan bao used during the Ming Dynasty for money and the name sounds like the word for the earliest paper money, so serving them is believed to bring prosperity.^[5] Many families eat these at midnight on Chinese New Year's Eve. Some cooks will even hide a clean coin for the lucky to find.

Jiaozi were so named because they were horn shaped. The Chinese word for "horn" is jiao (Chinese: 角; pinyin: jiǎo), and jiaozi was originally written with the Chinese character for "horn", but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right.^[6]

Jiaozi are eaten all year round, and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. In China, jiaozi are sometimes served as a last course during restaurant meals. As a breakfast dish, jiaozi are prepared alongside xiaolongbao at inexpensive, roadside restaurants. Typically, they are served in small steamers containing ten pieces each. Although mainly consumed at breakfast, these small restaurants keep them hot on steamers, and ready to eat all day.

As a dish prepared at home, each family has its own preferred method of making them, using favourite fillings, with types and methods of preparation varying widely from region to region.

Dumplings are eaten with a soy sauce-based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil.

Variations

Gaau and jau gok

Cantonese style Chinese dumplings called gaau (Chinese: 餃; Tongyong Pinyin: gaau) are standard fare in dim sum. The immediate noted difference to jiaozi is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. The smaller size and the thinner wrapper make the dumplings easier to cook through with steaming. In contrast to jiaozi, gaau are rarely home-made. Similar to jiaozi, many types of fillings exist. The most common type are shrimp dumplings (har gow), but fillings can include scallop, chicken, tofu, mixed vegetables, and others; dim sum restaurants often feature their own house specials or innovations. Dim sum chefs and artists often use ingredients in new or creative ways, or draw inspiration from other Chinese culinary traditions, such as Chaozhou, Hakka, or Shanghai. More creative chefs may even incorporate a fusion from other cultures, such as Japanese (teriyaki) or Southeast Asian (satay, curry), while upscale restaurants may use expensive or exotic ingredients such as lobster, shark fin and bird's nest.

Another Cantonese dumpling is the jau gok. Jau gok are made with glutinous rice dough and deep fried.

Guotie

Making guotie

A plate of potstickers (guotie) and dipping sauce

Guotie (simplified Chinese: 锅贴; traditional Chinese: 鍋貼; pinyin: guōtiē; literally: "pot stick") is pan-fried jiaozi, also known as potstickers in North America (a direct character translation), or yaki-gyoza in Japan. They are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese. This dish is sometimes served on a dim sum menu, but may be offered independently. The filling for this dish usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach), scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.

Guotie are shallow-fried in a wok (Mandarin "guo"). A small quantity of water is added and the wok is covered. While the base of the dumplings is fried, the upper part is steamed and this gives a texture contrast typical of Chinese cuisine.

An alternative method is to steam in a wok and then fry to crispness on one side in a shallow frying pan.

Exactly the same dumpling is boiled in plenty of water to make jiaozi and both are eaten with a dipping sauce or chilli paste.

Three or five folds are made on one side of the round wrapper that is rolled so that the edges are thinner than the middle. This gives the base a large surface area that helps to give the dumpling stability to stand up in the pan.

The Chinese method of preparing the dough is to pour boiling water onto the flour and letting stand for five minutes and then adding a small quantity of cold water. This helps to activate the gluten in the dough.

Other names for guotie:

• Peking ravioli – In Boston, guotie are known as "Peking ravioli", a name first coined at the Joyce Chen Restaurant in Cambridge, MA, in 1958.^[7]
• Wor tip (Cantonese Jyutping: wo1 tip3) is the Cantonese reading of the same Chinese characters that in Mandarin is read as guotie'

History

Guotie is said to date back over four millennia. However, the first mention in literature dates back to the Song Dynasty (960–1280 AD) in ancient China reporting guotie as being exceptionally good for the human soul.

7th or 8th century old dumplings and wontons were found in Turfan.^[8]

Folding technique

There are many methods for folding the skin, including putting a single pleat in the middle, putting multiple pleats along the edge, making a wavy edge like a pie crust, turning a pleated edge in toward the body resulting in a rounded edge, and putting both ends together resulting in a round shape.^[9]

Gyōza

Hamamatsu gyōza

The Japanese word gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 in the Shandong Chinese dialect (giaozi) and is written using the same Chinese characters. The selection of characters indicates that the word is of non-Japanese origin.

The most prominent differences between Japanese-style gyōza and Chinese-style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, the light seasoning of Japanese gyōza with salt and soy sauce, and the fact that gyōza wrappers are much thinner. Of course, jiaozi vary greatly across regions within China, so these differences are not always substantial. Gyōza are usually served with soy-based tare sauce seasoned with rice vinegar and/or chili oil (rāyu in Japanese, làyóu (辣油) in Mandarin Chinese). The most common recipe is a mixture of minced chicken, cabbage, Asian chives, and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly rolled dough skins. In essence, gyōza are similar in shape to pierogi.

Gyōza can be found in supermarkets and restaurants throughout Japan. Pan-fried gyōza are sold as a side dish in many ramen and Chinese restaurants.

The most popular preparation method is the pan-fried style called yaki-gyōza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the dumpling is steamed. Other popular methods include boiled sui-gyōza (水餃子) and deep fried age-gyōza (揚げ餃子).

Store-bought frozen dumplings are often prepared at home by first placing them in a pot of water which is brought to a boil, and then transferring them to a pan with oil to fry the skin.

Momo

The Nepali version is known as momo (Tibetan: མོག་མོག་) The word "momo" comes from a Chinese loanword "momo" (馍馍).^[10] which translates to "steamed bread". When preparing momo, flour is filled, most commonly with ground water buffalo meat. Often, ground lamb or chicken meat is used as alternate to water buffalo meat. Finely chopped onion, minced garlic, fresh minced ginger, cumin powder, salt, coriander/cilantro, etc. are added to meat for flavoring. Sauce made from cooked tomatoes flavored with timur (Szechwan pepper), minced red chilies is often served along with momo.

See also

References

Wikibooks Cookbook has a recipe/module on Potsticker

Wikimedia Commons has media related to Jiaozi.